Spring Meets Summer Panzanella | Natalie Cooks

Ingredients

• 1 loaf (12 oz) country-style sourdough bread, cut or torn into 1-inch pieces/cubes (6 cups)
• 2 tbsp olive oil
• ½ kosher salt + pepper
• ¼ cup plain Greek yogurt
• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 tbsp milk
• ½ tsp dijon mustard
• ½ tsp black pepper
• ½ tsp kosher salt
• 1-2 cups loosely packed fresh herbs ((parsley, cilantro, and/or dill))
• ½ bunch scallions, (thinly sliced (or use ¼ red onion))
• 2 cups thinly sliced or chopped crunchy spring veggies ((radish, fennel, snap peas, blanched asparagus, etc…))
• 1 large (12 oz) cucumber, halved lengthwise, chopped or smashed into large chunks (about 2 cups)
• 1 pint (10-12 oz) cherry tomatoes, halved*
• 1 heaping cup (6 oz) crumbled feta cheese, divided
• *Or use 10-12 oz worth of a different tomato variety, cut into chunks.
• Prep ahead! ~ Toast the bread, slice the veg, and make the dressing ahead. Assemble about 30 minutes before eating!